Navajo Tacos

Cameron's dad grew up in Holbrook with a lot of Native Americans from the reservations. His family developed a love for their Navajo and Apache neighbors. His mom started making Navajo Tacos. This is not something you can get in a restaurant. This home cooked meal is a tasty slice of Arizona culture.

Ingredients-fry dough
1 pkg active dry yeast
1/4 cup warm water
2 cups milk
2 Tbsp sugar
1 Tbsp shortening
2 tsp salt
5 3/4-6 1/4 c flour

Soften yeast in water
In saucepan heat milk, sugar, shortening and salt just till warm and shortening is almost melted; stir constantly.
Turn into a large mixing bowl
Stir in 2 cups of the flour, beat well.
Add the softened yeast; stir until smooth.
Stir in as much of the remaining flour as you can mix in with a spoon.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 min total).
Shape into a ball.
Place in a lightly greased bowl, turning to cover dough with oil.
Cover; let rise in a warm place until double in size (about 1 1/4 hours).
Punch down; pinch off amounts of dough and flatten with a rolling pin or stretch by hand until thin like pizza dough.
Heat a frying pan with 1/4 inch of vegetable oil over medium heat.
Fry dough in hot oil until golden brown.

Ingredients-Chili beans
3 cans pinto beans
1 lb ground beef
1/4 cup minced onions
1/2 cup salsa
4 cans tomato sauce (8oz)
1 tbsp chili powder
salt, garlic powder to taste

Brown ground beef and drain.
Combine with beans, onion, salsa, tomato sauce and chili powder.
Add salt, garlic powder to taste.
Cook over medium heat for 10-15 min.

Put chili beans on cooked fry bread. Top with cheese, lettuce, tomato, salsa, sour cream or whatever you like.

Fry bread is also great topped with honey or jam.